I suggest doing this with a small leg of lamb as you get the best results by being able to lay the meat as flat as you can in the base of the slow cooker. This allows the braising liquid to come up the sides so that the glorious spicy crust can be maintained. Obviously, slow cooking a lamb leg is a far cry from roasting it on a rotisserie, but the spice-addled preparation is the same and the end result is freaking delicious. I love serving this as part of a spread with flatbreads, pomegranate, bundles of mint and tahini.
Serves 4-6.
Ingredients 22
2 tsp black peppercorns
6 cloves
1 star anise
1 tsp cardamom seeds
1⁄2 tsp fenugreek seeds
1 1⁄2 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1⁄2 tbsp ground cinnamon
1 tsp nutmeg
1 tbsp sweet smoked paprika
1⁄2 tbsp sumac
4 cloves garlic, crushed
1 lemon, zested
1 ‒ 1.2 kg lamb leg, bone in
1 l chicken stock, or enough to come three-quarters of the way up the side of the lamb
To Serve
tahini
pomegranate arils
red onion, finely sliced, optional
flatbreads
coriander leaves (cilantro)
mint leaves
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Method 5
Add the , , , , , , , , to a frying pan and briefly dry-roast over a medium–high heat until the spices pop and become fragrant. You can also do this in your slow cooker if you have it nice and hot. Grind them in a spice grinder or using a mortar and pestle.
Add the ground spices to a bowl with , , , , , , except the lamb and stock, and stir to combine.
Score the in several spots. Rub the spices into the skin and top of the leg, then set aside to marinate for a minimum of 2 hours, but preferably overnight.
Set your slow cooker to low. Add the , then gently pour the into the bowl, being careful not to pour it over the top of the lamb; you want to keep as much of the spice mixture on the meat as possible to form a crust. Cover and cook for 10 hours. Remove the lid for the last 30 minutes of cooking.
Let the rest for 10 minutes before serving with tahini, pomegranate arils, red onion (if using), flatbreads, and herbs.
